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Lemon Poppy Seed Cookies Recipe

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 24 cookies
Calories: 68kcal
These easy lemon poppy seed cookies are like soft little pillows make of zesty lemon, crunchy poppy seeds, and a drizzle of sweet glaze! Each bite of these light, yet decadent lemon cookies is like taking a bite of pure sunshine.
Print Recipe


  • cups all-purpose flour 180 grams
  • ½ teaspoon baking soda 3 grams
  • ¼ teaspoon kosher salt
  • ¼ cup unsalted butter 57 grams (½ stick)
  • ½ cup granulated sugar 100 grams
  • 1 large egg 50 grams
  • ¼ cup milk 57 grams
  • 1 tablespoon lemon juice 14 grams, from ½ lemon
  • 1 teaspoon grated lemon zest 2 grams
  • 1 tablespoon poppy seeds 9 grams


  • Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
  • In a medium bowl, combine the flour, baking soda, and salt. Set aside.
    1½ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon kosher salt
  • Using a hand mixer, gradually beat the butter and sugar together until soft. Add in the egg and beat until fluffy. Add in the milk, lemon juice, and lemon rind, until the batter is smooth.
    ¼ cup unsalted butter, ½ cup granulated sugar, 1 large egg, ¼ cup milk, 1 tablespoon lemon juice, 1 teaspoon grated lemon zest
  • Slowly add in the flour, scraping the sides of the bowl with a spatula. Stir in the poppy seeds until they are evenly distributed into the dough.
    1 tablespoon poppy seeds
  • Scoop or spoon drops of the dough onto the prepared baking sheet. Place the cookie sheet in the center of the oven on the middle rack.
  • Bake for 8-10 minutes, until they become firm. Remove from the oven and allow to cool before glazing or frosting.


  • These cookies are cake-like and very soft and chewy.
  • Want these cookies to be even more lemony? Add a few drops of pure lemon extract to the batter. Just be careful, as the extract is pretty powerfully flavored. You could also add it to the glaze for even more lemon flavor!
  • Avoid over-baking these cookies! If cooked for too long, they will dry out and lose their soft, cake-like texture.
  • To get the most cookies out of your dough, roll them into 1-inch balls. That should yield about 18-24 cookies.
  • If you would like an extra sweet cookie, you can drizzle melted white chocolate, frost, or glaze if desired.
Storage: Store lemon poppy seed cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.


Calories: 68kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 51mg | Potassium: 19mg | Fiber: 1g | Sugar: 4g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg